What's your favourite dish to make?

Preferably spaghetti vongole, simply because I love it. It’s a dish that looks simple but is not that simple in detail. And it just tastes damn good.

What is your favourite ingredient to work with?

I like to work with mussels, fish, and everything that comes out of the water. I like the tenderness, versatility and depth of flavour of fish and seafood.

Who is one of your top suppliers or producers?

My “closest confidante” is my fish supplier from across the street. Since we are located right at the fish market, we have a direct exchange. He knows exactly what we need, delivers the best quality, big pieces, and delivers them every day.

What is the biggest challenge you’ve faced in your culinary career?

There were many challenges. The first sous-chef position at Heinz Hanner was a big challenge for me, just like the early days in the Vendome.    Perhaps the biggest challenge was getting the new Rive employees on board and guiding them into a new era. Establishing new things, breaking new ground without completely forgetting the past. I think we've managed to do that well so far.

Which gastronomic trend are you excited about the most?

Actually, I don't care about trends. I think you should stay close to yourself and do what you feel is right. Furthermore, I hope that a more conscious use of resources, products, and employees will become a standard instead of a trend.

If you could only eat one dish for the rest of your life, what would that be?

I think that would also be spaghetti vongole.

What’s one thing in the area that your guests absolutely need to see or do?

I would recommend guests to visit the harbour, enjoy the exciting Hamburg nightlife, and then go straight to the fish market for a good meal.

Thank you, Felix.